There’s something deeply satisfying about pulling golden, flaky empanadas from the oven, their spiced chicken filling wafting through the kitchen. This baked version delivers all the crispness without the fuss of frying.
The key is a simple dough that comes together in minutes, encasing a filling of tender chicken, aromatic spices, and just enough sauce to keep it moist. Each bite offers that perfect balance of crispy pastry and savory filling.
What emerges is a handheld meal that’s impressive yet approachable. The empanadas bake to a deep golden brown, with edges that shatter at the slightest pressure, revealing the flavorful chicken within.
Serve warm with your favorite dipping sauce. This dish turns an ordinary dinner into something special.
Ingredients for Baked Chicken Empanada
Pantry staples plus fresh chicken create these golden, flaky handheld meals with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus extra for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed |
| Ice Water 💧 | ½ cup | Plus 1 tbsp as needed |
| Salt 🧂 | 1 tsp | Divided for dough and filling |
| Granulated Sugar 🍚 | 1 tsp | For dough tenderizing |
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Diced into small pieces |
| Olive Oil 🫒 | 2 tbsp | For cooking chicken |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tsp | For signature smokiness |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Tomato Sauce 🍅 | ½ cup | For moist filling |
| Chicken Broth 🥣 | ¼ cup | Low-sodium preferred |
| Large Egg 🥚 | 1 whole | For egg wash finish |
The dough hinges on cold butter—Land O’Lakes or Plugrá if you’re picky about brands. King Arthur Flour is my go-to for all-purpose, but any unbleached works. Keep your butter ice-cold (freeze it for 15 minutes before cubing if your kitchen runs warm). The flour-to-butter ratio here gives that perfect flake without being dry. Don’t overwork it—visible butter flecks are what you want.
No chicken thighs? Breasts work too (just don’t overcook). Swap smoked paprika for regular if that’s what’s in the cabinet. Fresh oregano at one-third the amount if you’ve got a plant going. The tomato sauce can be canned (Muir Glen is solid), or use 2 tablespoons tomato paste thinned with water. For extra richness, stir a spoonful of cream cheese into the filling.
Dough keeps wrapped in plastic for 2 days in the fridge, or freeze for 1 month. Baked empanadas reheat beautifully—just pop them in a 350°F oven for 10 minutes. They’ll keep 3-4 days in the fridge, though they’re best fresh out of the oven.
Why You’ll Love This Recipe
- One-Bowl Dough: I love that the flour, butter, and ice water come together in one bowl—no fancy equipment, just my hands and a fork.
- Buttery Crisp: That flaky, golden crust from the butter and a pinch of sugar? It’s the perfect contrast to the savory chicken inside.
- Freezer Friendly: I double the batch and freeze half for lazy days. Pop them straight from the freezer into the oven—no thawing needed.
- Budget Stretcher: A little chicken goes a long way when wrapped in this simple dough, and the ingredients are pantry staples I already have.
Step-by-Step Instructions for Baked Chicken Empanadas
This method delivers flaky pastry with a rich, spiced chicken filling every time.
Step 1: Prepare the Flaky Pastry Dough
In a large bowl, combine the 3 cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar. The sugar tenderizes the dough while the salt enhances flavor depth. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
Gradually add the 0.5 cup ice water 1 tablespoon at a time, mixing just until the dough comes together. It should hold when pressed but not be sticky. Overworking develops gluten, which makes the pastry tough rather than tender. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten and firm the butter.
Step 2: Cook the Spiced Chicken Filling
Heat the 2 tbsp olive oil in a skillet over medium-high heat. Add the 1.5 lb diced boneless skinless chicken thighs and cook for 5-6 minutes until browned and no longer pink. The small dice ensures quick, even cooking without drying out the meat.
Stir in the finely diced yellow onion and cook for 3 minutes until softened. Add the minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano, toasting the spices for 30 seconds until fragrant. Pour in the 0.5 cup tomato sauce and 0.25 cup chicken broth, simmering for 5 minutes until the liquid reduces slightly and the flavors meld. Season with the remaining salt to taste.
Step 3: Assemble and Seal the Empanadas
On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Use a 5-inch round cutter to cut circles, rerolling scraps as needed. The key is keeping the dough cold—if it softens, return it to the refrigerator for 10 minutes before continuing.
Place 2 tbsp of the chicken filling on one half of each dough circle, leaving a ½-inch border. Fold the dough over the filling to create a half-moon shape. Crimp the edges tightly with a fork to seal, pressing firmly to prevent the filling from leaking during baking. Real talk: a good seal means the difference between perfect empanadas and a messy oven.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F and line a baking sheet with parchment paper. Arrange the empanadas on the prepared sheet, leaving 1 inch between each. Brush the tops with the large egg beaten with 1 tbsp water for a glossy, golden finish.
Bake for 25-30 minutes until the pastry is golden brown and the filling is heated through. Rotate the baking sheet halfway through for even browning. Let them cool for 5 minutes before serving—the filling will be extremely hot straight from the oven. The perfect empanada should have a crisp, flaky crust that shatters slightly with each bite.
Pro Tips For Making Baked Chicken Empanada
- Chill the Dough: After mixing, let the dough rest in the fridge for at least 30 minutes—I learned this the hard way when my empanadas kept shrinking in the oven.
- Use Ice-Cold Water: Sounds weird, but it works: the colder the water, the flakier your crust. I use a glass of water with ice cubes and measure from that.
- Seal Tightly: Press the edges with a fork and a little water to lock in the filling, or you’ll end up with a mess in your oven like I did my first attempt.
- Brush with Butter: Before baking, brush the tops with melted unsalted butter for a golden, crisp finish—my grandmother swore by this, and she was right.
Perfect Pairings for This baked chicken empanada
Dipping Sauces
I always serve these with chimichurri—blend 1 cup parsley, 3 garlic cloves, ¼ cup olive oil, and 2 tbsp red wine vinegar for a bright, herby contrast. The acidity cuts through the richness beautifully. 🌿
Simple Side Salads
A shaved fennel and orange salad with 2 tbsp lemon juice and 1 tbsp honey adds a refreshing crunch. Alternatively, a mixed greens salad with balsamic vinaigrette keeps the meal light and balanced.
Beverage Pairings
A crisp Albariño from Spain complements the spices with its citrus notes. For beer lovers, a Mexican lager like Modelo Especial enhances the smoky paprika. I also love these with hibiscus iced tea for a non-alcoholic option. 🍷
Starchy Sides
Serve with cilantro-lime rice—cook 1 cup jasmine rice with 2 cups broth, then stir in ¼ cup chopped cilantro and 1 tbsp lime zest. The rice soaks up any filling that escapes, making every bite flavorful.
Spicy Condiments
For heat lovers, sriracha mayo (mix ½ cup mayo with 2 tbsp sriracha) adds a creamy kick. I also keep pickled jalapeños on hand—their tang and spice elevate the empanadas to another level.
Nutrition Facts
Frequently Asked Questions
Can I use store-bought dough instead?
Yes, 1 lb of store-bought pie or puff pastry works as a shortcut. Just thaw it first and roll to ⅛-inch thickness. Homemade tastes better, but this saves 20 minutes of prep.
Why did my empanadas burst open?
This usually means the edges weren’t sealed tightly or the filling was too wet. Always leave a ½-inch border and crimp firmly with a fork. Drain excess liquid from the filling first.
How do I keep the crust flaky?
Cold butter is key! Chill the dough for 30 minutes before rolling, and work quickly. If the butter melts, the crust loses its layers and turns tough.
Can I make these ahead?
Assemble empanadas up to 1 day ahead and refrigerate. Or freeze unbaked ones on a tray, then transfer to a bag for up to 1 month. Bake straight from frozen, adding 5-10 minutes.
- Jollof Rice Sauce Recipe: West African Tomato and Spice Infusion - September 25, 2026
- Japanese Rice Soup Recipe: Umami-Rich Comfort in a Bowl - September 25, 2026
- Homemade Cream Of Rice Recipe: Silk-Smooth Breakfast in Minutes - September 25, 2026